A berry dessert is hard to go wrong with. Berries and chocolate are frequently the only foods that aren’t a source of contention. While I enjoy strawberries, I have a soft spot in my heart for blueberries. They’re excellent since they color everything and have a little tangy flavor. This unique “cake” is one of my new favorites since it mixes the delicious blueberry flavor with a creamy top and a cookie foundation.

This blueberry cream cake from Nova Scotia is a local delicacy in this Atlantic Canadian region. This is more like a cross between a sugar cookie and a cheesecake than a regular cake. The base is a thick, crispy cookie, with a sour cream topping that adds the creaminess mentioned in the title. Of course, we can’t forget the blueberries, which add a fresh flavor to the cream layer.

When everything is combined, the result is similar to a cheesecake, but with a gentler cream layer and significantly more fruit flavor. Unlike a cheesecake, you don’t have to worry about this cake collapsing or cracking, which makes it a much easier bake in my opinion. However, you must keep two things in mind. The first is to use a springform pan. This results in the nicest cake and allows you to cut those beautiful wedge slices. If you use a different pan, the edges may not come off cleanly.

The second advice for baking this cake is to use fresh blueberries rather than frozen, as frozen will not produce the same results. If this were a typical cake, they would be delicious, but this recipe calls for only fresh berries. This cake is delicious on its own, but if you want to add some more richness, some French vanilla ice cream or some sweetened (genuine) whipped cream are both excellent possibilities.

Preheat the oven to 375 degrees Fahrenheit. In a large mixing basin, combine the cake flour, sugar, and baking powder. Cut in the butter, then add the vanilla and egg. Mix until the color is consistent. Pour into a 9-inch lined and greased springform pan. Press into the pan’s bottom.

To make the topping, whisk together the egg yolk, sour cream, sugar, vanilla essence, and almond extract. Blueberries should be folded in. Pour over the pie crust.Bake for 60-70 minutes, or until the center is firm and shaking no longer jiggles. Allow to cool completely before transferring to a serving dish.To serve, cut into slices. If desired, top with whipped cream.